Sausage Butternut Squash Pasta
Transform your weeknight dinners with this comforting Sausage Butternut Squash Pasta, a delightful harmony of savory Italian sausage, creamy roasted butternut squash, and rich Parmesan cheese. This recipe brings together seasonal ingredients and bold flavors, with tender cubes of caramelized squash, fragrant fresh sage, and a luscious cream sauce that coats every bite of al dente pasta. Perfectly balanced with a hint of optional red pepper flakes for spice, this dish is both indulgent and satisfying. Ready in under 45 minutes, it’s an ideal choice for cozy evenings or special gatherings. Serve it hot, garnished with additional Parmesan and sage, for a plate that's as elegant as it is delicious.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 12 ounces pasta
- 12 ounces Italian sausage (mild or spicy)
- 3 cloves garlic cloves, minced
- 1 cup heavy cream
- 0.5 cups Parmesan cheese, grated
- 1 tablespoon fresh sage leaves, chopped
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Preheat the oven to 400°F (200°C).
Peel and seed the butternut squash, then cut it into 1/2-inch cubes.
Toss the butternut squash cubes with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and caramelized, flipping halfway through.
While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set it aside.
In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Remove the casing from the Italian sausage and crumble it into the hot skillet. Cook for 6-8 minutes, stirring occasionally, until the sausage is browned and cooked through.
Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
Lower the heat to medium-low and stir in the roasted butternut squash.
Pour in the heavy cream and stir to combine. Let the mixture simmer for 2-3 minutes to thicken slightly.
Add the cooked pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, use the reserved pasta water to thin it out to your desired consistency.
Stir in the grated Parmesan cheese and fresh sage. Cook for 1-2 minutes until the cheese has melted and the pasta is evenly coated.
Season with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes (if using), adjusting to taste.
Serve hot, garnished with more Parmesan cheese and sage, if desired.
Nutrition Facts
Calories |
2872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.4 g | 248% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 5816 mg | 253% | |
| Total Carbohydrate | 194.2 g | 71% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 21.8 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 959 mg | 74% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3541 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
